Strawberry Shortcake Biscuits Recipe

BISCUIT STRAWBERRY SHORTCAKE



Biscuit Strawberry Shortcake image

This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients: 9

2 cups all-purpose flour
3 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup milk
2 pints strawberries, chopped
1 tablespoon orange juice
1-1/2 cups whipped topping
Calories 261 calories
Fat10g fat (6g saturated fat)
Cholesterol19mg cholesterol
Sodium372mg sodium
Carbohydrate38g carbohydrate (12g sugars
Fiber2g fiber)
Protein5g protein.

Steps:

  • In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.


SUPER EASY STRAWBERRY SHORTCAKE BISCUITS



Super Easy Strawberry Shortcake Biscuits image

These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.

Recipe From allrecipes.com

Provided by manella

Time 30m

Yield 12

Number Of Ingredients: 7

2 ½ cups all-purpose flour
½ cup white sugar
3 tablespoons baking powder
1 teaspoon salt
½ cup shortening
2 large eggs
1 ½ cups milk
Calories231.5 calories
Carbohydrate30.7 g
Cholesterol33.4 mg
Fat10.2 g
Fiber0.7 g
Protein4.7 g
SaturatedFat2.8 g
Sodium584.2 mg
Sugar9.9 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  • Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
  • Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
  • Bake in the preheated oven until golden brown, about 20 minutes.


STRAWBERRY SHORTCAKE BISCUITS



Strawberry Shortcake Biscuits image

My mum made these biscuits, and they are delicious. I like them with the cream cheese filling from recipe 24672, and topped with strawberries and the whipped cream from recipe 410125 (filling, no mint). I do not recommend substituting margarine for butter, but it can be done in a pinch. I use low fat sour cream. I sometimes form 8 rough balls, flattened instead of rolling the dough and cutting rounds.

Recipe From food.com

Provided by Ecossaise

Categories     Dessert

Time 40m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients: 8

2 cups flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup butter, cold and cut in pieces
1 cup sour cream
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 400°F Lightly grease a baking sheet.
  • In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
  • Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
  • Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
  • Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
  • Cool completely.
  • Top with strawberries, whipped cream, etc.


BISQUICK STRAWBERRY SHORTCAKE



Bisquick Strawberry Shortcake image

Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 35m

Yield 6

Number Of Ingredients: 7

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup heavy whipping cream
Calories410
Carbohydrate53 g
Cholesterol40 mg
Fat3 1/2
Fiber2 g
Protein5 g
SaturatedFat10 g
ServingSize1 Serving
Sodium630 mg
Sugar23 g
TransFat3 g

Steps:

  • Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
  • In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  • Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • Split warm shortcakes; fill and top with strawberries and whipped cream.


BUTTERMILK STRAWBERRY SHORTCAKE



Buttermilk Strawberry Shortcake image

A light biscuit topped with delicious strawberries.

Recipe From allrecipes.com

Provided by Emmie4life

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients: 12

3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
⅓ cup white sugar
1 ½ teaspoons salt
¾ cup chilled unsalted butter, cut into small pieces
1 cup buttermilk
2 tablespoons heavy cream
¼ cup turbinado sugar
8 cups sliced fresh strawberries
¼ cup white sugar
1 tablespoon lemon juice
Calories321.6 calories
Carbohydrate47.6 g
Cholesterol34.7 mg
Fat13.2 g
Fiber3.1 g
Protein4.8 g
SaturatedFat8 g
Sodium585.4 mg
Sugar20.1 g

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with parchment paper.
  • Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
  • Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
  • Stir in buttermilk until the flour mixture is moistened.
  • Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
  • Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.
  • Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
  • Serve the strawberries with juice over the biscuits.


STRAWBERRY SHORTCAKE



Strawberry Shortcake image

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Recipe From allrecipes.com

Provided by Denyse

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients: 10

3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1 egg
⅔ cup milk
2 cups whipped heavy cream
Calories430.2 calories
Carbohydrate55.2 g
Cholesterol65.8 mg
Fat21.4 g
Fiber3.6 g
Protein6.6 g
SaturatedFat9.5 g
Sodium347 mg
Sugar23.3 g

Steps:

  • Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
  • In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
  • Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
  • Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.


STRAWBERRY BISCUIT SHORTCAKE



Strawberry Biscuit Shortcake image

It seams Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans. My favorite was when she served them like this-topped with fresh strawberries and whipped cream! -Elaine Gagnon, Pawtucket, Rhode Island

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients: 7

1/2 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon shortening
4 tablespoons 2% milk, divided
Fresh strawberries and whipped cream
Calories 284 calories
Fat7g fat (2g saturated fat)
Cholesterol4mg cholesterol
Sodium313mg sodium
Carbohydrate50g carbohydrate (26g sugars
Fiber1g fiber)
Protein4g protein.

Steps:

  • Preheat oven to 375°. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms. , Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. , Bake until golden brown, 14-16 minutes. Layer biscuits with berries and whipped cream in small bowls or on dessert plates.


STRAWBERRY SHORTCAKE



Strawberry Shortcake image

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently. Once sliced, fill them with fresh strawberries and homemade whipped cream for a classic take on this old-fashioned dessert.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients: 9

1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1 1/4 cups plus 2 tablespoons sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
2 cups heavy cream
2 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
  • In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
  • Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
  • Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
  • Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.


THE BEST CLASSIC STRAWBERRY SHORTCAKE



The Best Classic Strawberry Shortcake image

For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 6 servings

Number Of Ingredients: 13

1 cup heavy cream, plus more for brushing
2 tablespoons sour cream
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/3 cup granulated sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cut into 1-inch cubes and frozen
1 pound strawberries, hulled and sliced
1/4 cup packed light brown sugar
1 cup heavy cream
2 tablespoons sour cream
1 teaspoon pure vanilla extract

Steps:

  • For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
  • Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
  • Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
  • Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
  • Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
  • Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
  • Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.


STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS



Strawberry Shortcake with Buttermilk Biscuits image

Here's a classic spring dessert from Commander's Palace.

Recipe From epicurious.com

Categories     Cake     Milk/Cream     Fruit     Dessert     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients: 7

2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)
1/2 cup plus 3 tablespoons sugar
2 tablespoons raspberry preserves
1 cup chilled whipping cream
1 teaspoon vanilla extract
Buttermilk Biscuits
Powdered sugar

Steps:

  • Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
  • Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
  • Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.


SHORTCAKE BISCUITS WITH BISQUICK®



Shortcake Biscuits with Bisquick® image

These shortcake biscuits made with Bisquick® are great with strawberries and whipped cream.

Recipe From allrecipes.com

Provided by Cathy

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 6

Number Of Ingredients: 5

2 ⅓ cups baking mix (such as Bisquick®)
⅔ cup milk
2 large eggs
3 tablespoons white sugar
3 tablespoons unsalted butter, melted
Calories302.9 calories
Carbohydrate36.4 g
Cholesterol79.4 mg
Fat15 g
Fiber0.8 g
Protein6.4 g
SaturatedFat6.4 g
Sodium623 mg
Sugar8.5 g

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Mix baking mix, milk, eggs, sugar, and butter together in a bowl. Drop into 6 mounds on the prepared baking sheet.
  • Bake in the preheated oven until golden, about 10 minutes. Let cool before splitting and filling.




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